Pico de Gallo

Last Sunday, we had tentative plans to take advantage of the free Valentino Pier kayaking, courtesy of the Red Hook Boaters. Hurricane Irene obviously put a damper on our plans.

We rescheduled for this weekend, and our friends came down from Nyack, bringing a gift of fresh tomatoes, grown by a neighbor. Since I also had CSA tomatoes, cherry tomatoes and a jalapeño, I decided to make pico de gallo. I originally used a recipe from a book called Food From My Heart: Cuisines of Mexico Remembered and Reimagined, but over the years, it has evolved into this version. With summer winding down, I’m trying to savor every bit of it, from outdoor activities to salsa made with fresh tomatoes. —Josie Rubio

{Recipe after the jump}

The amount of tomatoes used depends on their size. I used one CSA tomato and the Nyack batch of about 4 to 5 tomatoes, as well as about 10 to 15 cherry tomatoes. (I was eating them as I chopped, so it was hard to keep track.)  The cherry tomatoes added a little bit of sweetness to my standard salsa recipe.

Pico de Gallo

Preparation time: 15 minutes

Serves 6-10


  • 6-8 medium tomatoes
  • 1 medium onion
  • 1 jalapeño
  • 1 clove garlic
  • 8 (or so) sprigs of cilantro
  • 1 lime

Chop up tomatoes. Finely chop onion, garlic, cilantro and deseeded jalapeño. Squeeze juice from one lime over salsa. Salt and pepper to taste.

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